Vegan Chocolate and Zucchini Muffins

Vegan Dairy-Free

Cooking Time

25 minutes



Serves Up To


Nutrition Information

Sodium164.2 mg
Potassium83.8 mg
Total Carbohydrates23.0 g
Dietary Fiber3.1 g
Sugars8.6 g
Protein2.7 g


  1. Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in Almond Breeze Unsweetened Original, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.


  • 1½ cups whole wheat flour
  • ⅓ cup raw cacao powder
  • ½ cup sweetener like sucanat or coconut sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 mashed ripe banana
  • ½ cup applesauce
  • ¼ cup Almond Breeze Original Unsweetened Almondmilk
  • 1 tsp vanilla
  • 1 cup shredded zucchini

Included in this recipe

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